Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians

Article

Abstract: Microorganisms associated with the fermentation of cotton seed and rice were studied using a combina

Palabras claves:

Beverage, Cotton seed, DGGE, Natural fermentation

Autores:

Ana Luiza Freire, de Almeida E., Ramos C.L., Schwan R.F.

Fuentes:

scopus